Description
This smoky eggplant dip, known as baba ghanoush, is a creamy Middle Eastern classic made with fire-charred eggplants, tahini, garlic, lemon juice, and salt. Silky, smoky, and tangy, it’s perfect with pita, flatbreads, or as a spread in sandwiches and wraps.
Ingredients
- 2 large eggplants (500–600 g each)
- ⅓ cup tahini
- 4 garlic cloves, crushed (raw or roasted)
- Juice of 1 lemon (2–3 Tbsp)
- 1 tsp salt, or to taste
- 1 Tbsp olive oil (for drizzling, optional)
- 1 Tbsp pomegranate seeds (optional garnish)
- 1 Tbsp dukkah (optional garnish)
- Fresh parsley or mint, chopped (optional garnish)
Instructions
- Pierce eggplants all over with a fork. Place directly over a gas flame or barbecue, turning until skins are blackened and flesh is soft (about 10 minutes).
- Transfer to a bowl, cover, and steam for 10–15 minutes to loosen skin.
- Peel off charred skin, keeping some smoky juices. Roughly chop or mash the flesh.
- Mix eggplant flesh with tahini, garlic, lemon juice, and salt until well combined. Adjust seasoning to taste.
- Spoon onto a plate or shallow bowl, swirl with a spoon, and drizzle with olive oil.
- Garnish with pomegranate seeds, herbs, or dukkah if desired.
- Serve with warm pita, flatbreads, or fresh vegetables.
Notes
- For oven-roasting: cook eggplants at 200°C (390°F) for 45–50 minutes, turning halfway.
- Add chili flakes or smoked paprika for a spicy, smokier variation.
- For creamier dip, stir in a spoonful of yogurt or labneh.
- Roasted garlic gives a milder, sweeter flavor than raw.
- If dip thickens in the fridge, stir in a splash of water or lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Charred
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 Tbsp
- Calories: 90
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
